Classic Tuna Salad
Chop & Measure 10 mins Mix 1 min Eat 11 mins
I’ve made a lot of tuna salad, but this Classic Tuna Salad recipe from Bon Appetit surprised me and my friends. Everyone I’ve served this to raves about it. Make it in a flash with ingredients you probably have in your pantry and fridge. Whether it’s back to school or back to the autumn days at work for you, this classic dish will wake up your lunch repertoire.
Classic Tuna Salad is delicious with bread or in a salad.
Serve the Classic Tuna Salad between two slices of bread or on top of lettuce leaves. It’s even fancy enough for a party…I just served it at a church event to solid raves and an empty dish scraped clean. Click here to learn how to make the French Baguettes in the picture.
Classic Tuna Salad ingredients are probably in your pantry and fridge.
Let’s make the Classic Tuna Salad.
Pull out all the ingredients from your pantry and fridge, even the surprise ingredient – capers. You’re going to love this Classic Tuna Salad, so double the recipe. Notice the weight of the tuna on the can. The Costco can is 7 ounces to the grocery store can of 5 ounces. Plan accordingly. You want a high ratio of celery to tuna.
Dice the celery and red onion fine and the same size.
Chop lots of celery fine. Chop the red onion fine. Even mince the capers, so that salty goodness mixes into the whole. Notice the small amount of mayo you are using.
The Classic Tuna Salad is ready to serve.
Put it all into a bowl and stir. If you’re like me, save the juice from the tuna for the cats and pour it on their dry food. Watch them lick their whiskers.
Classic Tuna Salad – served with lettuce or on French bread slices.
I do like the Classic Tuna Salad better the next day after the flavors have marinated, but sometimes you will find you are just craving this salad. Since it can be made in a flash, it’s the perfect lunch or dinner to make when you’re just plain hungry. Enjoy!
Print this Recipe.
French Baguette Recipe.
Classic Tuna Salad
Ingredients
- 2 large celery stalks finely chopped
- 1/4 small red onion finely chopped
- 1 5- ounce can tuna water-packed and drained
- 1/4 cup mayonnaise
- 2 Tablespoons capers drained and finely chopped
- 2 Tablespoons parsley coarsely chopped
- 1 teaspoon Dijon-style mustard
- 1 Tablespoon fresh lemon juice
- 3 grindings pepper to taste
Instructions
- Using a fork, mix celery, onion, tuna, mayonnaise, capers, parsley, mustard, lemon juice and pepper in a medium bowl, breaking up any large pieces of tuna, until well combined.
- Serve atop lettuce leaves, French bread slices or between 2 slices of bread for a delicious sandwich.
- ENJOY THIS RECIPE FROM FRESHFOODINAFLASH.COM
Nutrition
Classic Tuna Salad
Recently, I served on the Hospitality Committee for the Culinary Historians of Southern California presentation by Barbara Fairchild, longtime Editor of Bon Appetit. We made the Classic Tuna Salad from Bon Appetit to offer during the tasting. I’ve made a lot of tuna salads in my day, but this tuna salad had a flavor punch that was so yummy, I kept wanting more. Serve it on lettuce leaves, on slices of French bread or in a sandwich between 2 slices of good quality bread.
2 large celery stalks, finely chopped
1/4 small red onion, finely chopped
1 5-ounce can tuna, water-packed and drained
1/4 cup mayonnaise
2 Tablespoons capers drained and finely chopped
2 Tablespoons parsley, coarsely chopped
1 teaspoon Dijon-style mustard
1 Tablespoon fresh lemon juice
3 grindings pepper to taste
Recipe Preparation
1. Using a fork, mix celery, onion, tuna, mayonnaise, capers, parsley, mustard, lemon juice and pepper in a medium bowl, breaking up any large pieces of tuna, until well combined.
2. Serve atop lettuce leaves, French bread slices or between 2 slices of bread for a delicious sandwich.
Servings: 4 – 123 calories per serving
I haven’t even thought of making tuna salad in ages. Thanks for putting it back on my radar. I do love a good one.